Description
A delightful fusion of churro, cheesecake, and donut flavors, baked into a delicious cookie.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon cinnamon sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, beat the softened cream cheese with the powdered sugar until smooth.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Make an indentation in the center of each cookie with your thumb and spoon about 1 teaspoon of the cream cheese mixture into the indentation.
- Sprinkle the tops of the cookies with cinnamon sugar.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger cinnamon flavor, you can add an extra 1/4 teaspoon of cinnamon to the cookie dough.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
- You can also add a pinch of nutmeg to the cinnamon sugar topping for an extra layer of flavor.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American